Fish and Seafood

[MUSIC] We've taken the salmon and we've laid it on the parchment paper, we're gonna top the salmon with some leek, a little bit of grape tomato, the pinch of salt, a drop of. White wine, some fresh thyme, and ..... a fair amount of steam, that comes out. So here you have salmon with leeks, and grape tomatoes. [MUSIC]

[MUSIC] We've taken the salmon and we've laid it on the parchment paper, we're gonna top the salmon with some leek, a little bit of grape tomato, the pinch of salt, a drop of. White wine, some fresh thyme, and

a fair amount of steam, that comes out. So here you have salmon with leeks, and grape tomatoes. [MUSIC]

-Hi everyone, I'm Judith. Well today, we're making shrimp scampi style, yes, one of my favorites, very quick and easy to do. So, the ingredients on these is 24 large shrimp, half a teaspoon of salt, 2 tablespoons of unsalted butter, 2 tablespoons of extra virgin olive oil, 3 tablespoons of minced garlic, 1/3 of cup of minced shallots, 2 cups of dry white wine, 3 tablespoons of lemon juice, half a teaspoon of salt, 1 tablespoon of finely chopped Italian parsley, and 2 teaspoons of snipped fresh thyme. Lovely flavors we have there for our shrimp. So, in a large skillet next to us, we're gonna get it on a medium heat, and we're gonna add in our butter and olive oil. There you go. We'll let that melt, and while that is melting, Let's get our shrimp. Now, this has been peeled and deveined, but we've left the tail on. So, that's that, and we're gonna just season it with some of salt right there. So, give that a good stir. Get all that salt on our shrimp, fantastic, all right, we'll set that aside. So, as this is melting nicely, we're then gonna in or minced garlic first of ..... up there for about 3 minutes. Now, it's time add in our shrimp. So, in there goes, fantastic, and to that we're also gonna add in our wine, wow, those flavors, so intense and so beautiful. Lemon juice goes in there of course, lovely little bit of citrus with our shrimp and half a teaspoon of salt. So, now it's all in there, we're gonna bring it to the boil, and it's nearly boiling up there. Once this is brought to the boil, we're then gonna reduce the heat and let it simmer for about 2 to 3 minutes turn opaque. Don't overcook the shrimp. One of my [unk], we just want our shrimp nice and opaque. So, as it's boiling now, we'll reduce that heat, and let is simmer there for 2 to 3 minutes, and you can give it a turn too. Okay, it's been about 2 to 3 minutes and our shrimp is done. So, with the slotted spoon, make sure we let go of all the excess liquid, and we'll just plate that ..... that reduces down and that's gonna be the perfect sauce for our shrimp and we'll do that for about 15 minutes. So, this lovely sauce for our shrimp is now done. You can see it's thickened. It's reduced for to about a cup, and that is looking very, very good. So, last, but not that least, let's add in our herbs. In there go, the thyme in there too. Give that a good stir, and then to that, let's just add in some of those shrimp and get that all covered up nicely with the herby sauce. Wow, that impressive and it's a quick dish to make at

-Hi everyone, I'm Judith. Well today, we're making shrimp scampi style, yes, one of my favorites, very quick and easy to do. So, the ingredients on these is 24 large shrimp , half a teaspoon of salt, 2 tablespoons of unsalted butter, 2 tablespoons of extra virgin olive oil, 3 tablespoons of minced garlic, 1/3 of cup of minced shallots, 2 cups of dry white wine, 3 tablespoons of lemon juice, half a teaspoon of salt, 1 tablespoon of finely chopped Italian parsley, and 2 teaspoons of snipped fresh thyme. Lovely flavors we have there for our shrimp . So, in a large skillet next to us, we're gonna get it on a medium heat, and we're gonna add in our butter and olive oil. There you go. We'll let that melt, and while that is melting, Let's get our shrimp . Now, this has been peeled and deveined, but we've left the tail on. So, that's that, and we're gonna just season it with some of salt right there. So, give that a good stir. Get all that salt on our shrimp , fantastic, all right, we'll set that aside. So, as this is melting nicely, we're then gonna in or minced garlic first of

up there for about 3 minutes. Now, it's time add in our shrimp . So, in there goes, fantastic, and to that we're also gonna add in our wine, wow, those flavors, so intense and so beautiful. Lemon juice goes in there of course, lovely little bit of citrus with our shrimp and half a teaspoon of salt. So, now it's all in there, we're gonna bring it to the boil, and it's nearly boiling up there. Once this is brought to the boil, we're then gonna reduce the heat and let it simmer for about 2 to 3 minutes turn opaque. Don't overcook the shrimp . One of my [unk], we just want our shrimp nice and opaque. So, as it's boiling now, we'll reduce that heat, and let is simmer there for 2 to 3 minutes, and you can give it a turn too. Okay, it's been about 2 to 3 minutes and our shrimp is done. So, with the slotted spoon, make sure we let go of all the excess liquid, and we'll just plate that

that reduces down and that's gonna be the perfect sauce for our shrimp and we'll do that for about 15 minutes. So, this lovely sauce for our shrimp is now done. You can see it's thickened. It's reduced for to about a cup, and that is looking very, very good. So, last, but not that least, let's add in our herbs. In there go, the thyme in there too. Give that a good stir, and then to that, let's just add in some of those shrimp and get that all covered up nicely with the herby sauce. Wow, that impressive and it's a quick dish to make at

-Hey everyone, I'm Judith. Well today, we'll be making a spicy tuna salad. One of my favorite recipes for good all sandwich. So, for the dressing you will need 2 teaspoons of chopped fresh oregano, half a teaspoon of minced garlic, 3 tablespoons of extra virgin olive oil, half a teaspoon of kosher salt, freshly ground black pepper, 1 tablespoon of lemon juice and 1 tablespoon of red wine vinegar. For the tuna salad, you will need tuna half 6 ounce can of light tuna in water, which we've drained, 2 tablespoons of olive oil, 1 teaspoon of dried chilly flakes crushed, 2 finely chops scallions, 1 ..... is what we're gonna do. First of all, let's mix up our tuna salad dressing. So, in the goes the 3 tablespoons of olive oil, our lemon juice, our vinegar, our garlic, and our fresh oregano. I love that smell and it goes great with tuna and of course, a pinch of salt and some black pepper in there too. Alright, so give that good whisk together, and this is the perfect dressing for the tuna salad. See, we don't even need to use. We don't even need to touch mayonnaise, sour cream, and even like that, nice light and healthy beautiful, alright. So, we'll set that aside, and now let's prepare our tuna salad. So, with our cherry tomatoes, let's add in our tuna. Those cans of tuna, which we've drained all the excess water from. Our red onion goes in their too. Our scallions or green onions in there. Now, the red chilli, which is why we call it spicy tuna salad, so that's just gonna give it a lovely kick. Our celery of course for the crunch and our [unk] and the remaining olive oil goes in their too. So, we can just break apart tuna a little bit. Sometimes, it clumps together, and look at the colorful vibrant. It's got plenty of great textures within the salad. The crunchiness of the celery, you know, the sweetness, the saltiness, really, really nice. That is looking fantastic already. So, right at the end when you're ready to serve up your tuna salad, then you put your dressing on top. So, on it goes. We'll give that a good mix now. Oh, smells amazing. ..... sandwiches, shall we. Alright, so just get a small amount of our tuna salad on top of the bread, and what a great healthy lunch sandwich you can give your kids, really good for anyone

is what we're gonna do. First of all, let's mix up our tuna salad dressing. So, in the goes the 3 tablespoons of olive oil, our lemon juice, our vinegar, our garlic, and our fresh oregano. I love that smell and it goes great with tuna and of course, a pinch of salt and some black pepper in there too. Alright, so give that good whisk together, and this is the perfect dressing for the tuna salad. See, we don't even need to use. We don't even need to touch mayonnaise, sour cream, and even like that, nice light and healthy beautiful, alright. So, we'll set that aside, and now let's prepare our tuna salad. So, with our cherry tomatoes, let's add in our tuna . Those cans of tuna , which we've drained all the excess water from. Our red onion goes in their too. Our scallions or green onions in there. Now, the red chilli, which is why we call it spicy tuna salad, so that's just gonna give it a lovely kick. Our celery of course for the crunch and our [unk] and the remaining olive oil goes in their too. So, we can just break apart tuna a little bit. Sometimes, it clumps together, and look at the colorful vibrant. It's got plenty of great textures within the salad. The crunchiness of the celery, you know, the sweetness, the saltiness, really, really nice. That is looking fantastic already. So, right at the end when you're ready to serve up your tuna salad, then you put your dressing on top. So, on it goes. We'll give that a good mix now. Oh, smells amazing.

sandwiches, shall we. Alright, so just get a small amount of our tuna salad on top of the bread, and what a great healthy lunch sandwich you can give your kids, really good for anyone

a healthy and flavorful fish dish. Because, today, we'll be cooking marinate tuna steaks. So, what you'll need is 4 6-ounce fresh or frozen tuna steak cooked 1 inch thick; we're using fresh tuna steaks today; 1/3 cup of dry white wine; 1 tablespoon of lemon juice; 1 tablespoon of olive oil or cooking oil; 1 ..... rosemary and oregano on the side too. So, we wanna get our tuna steaks nice and flavorful0. So, the key to this is using a marinade. So, we're gonna whip one up with some very ..... rosemary and oregano and that's just gonna give wonderful flavor to your tuna steaks. So, just give a whisk around in the bowl, good. Set that aside for the moment. In some plastic bags, sandwich bag. We're gonna add in our tuna steaks. So, some lovely fresh tuna steaks we have here and all we'll do is pop them in the bag. I'm gonna put 2 in each bag so

rosemary and oregano on the side too. So, we wanna get our tuna steaks nice and flavorful0. So, the key to this is using a marinade. So, we're gonna whip one up with some very

rosemary and oregano and that's just gonna give wonderful flavor to your tuna steaks. So, just give a whisk around in the bowl, good. Set that aside for the moment. In some plastic bags, sandwich bag. We're gonna add in our tuna steaks. So, some lovely fresh tuna steaks we have here and all we'll do is pop them in the bag. I'm gonna put 2 in each bag so

Well, today, I'll be showing you how to make a Bloody Mary CocktailSauce, spicy, tangy, everything you want especially after a hangover. So what you'll need for this is 2 small lemons which we've zested ..... ingredients together and refrigerate this, and this is gonna be a great cocktailsauce for your shrimp or anything else you like to eat this lovely spicy sauce with. So, all the sauces go inside. It's gonna be a ..... come over and you're done. So that's how you make Bloody Mary CocktailSauce.

ingredients together and refrigerate this, and this is gonna be a great cocktail sauce for your shrimp or anything else you like to eat this lovely spicy sauce with. So, all the sauces go inside. It's gonna be a

Judith. Well, today, I'm gonna be showing you how to make a tuna or salmon salad, a really great filling for sandwich or just with some mixed greens. So, I'll be showing today a tuna salad. So, what you'll need for this is 1 12-ounce can of solid white tuna or 1 14 and 3/4-ounce can of salmon drained, flaked, and skin and bones removed; Half a cup of chopped celery; a 1/4 cup of thinly sliced green onions; 3 ..... get on with this quick recipe. So, into our bowl goes our tuna, nice and flaked, our pickle goes in there too. That's gonna give a nice sweetness and crunch to our salad. Our chopped celery goes in there too. That's gonna give a give a lovely crunch to the whole salad and of course, our lovely green onions. That's gonna taste fantastic. So, give that a good stir and then get those tuna flakes all evenly spread out. So, there you go, really, really quick and so easy. I mean, most people have these ingredients at home, can of tuna, maybe some pickles, really quick. Alright, so once that's all stirred in, let's get together our mayonnaise, our lemon juice, and our ..... dill is so just smell so good and as I said with salmon, with seafood, and this time with tuna. It's just gonna be a fantastic accompaniment. So, once all that is in there nicely, all we gonna do is add it to our tuna mix like so. You can add a little bit of salt in there if you want to just to give it a

Judith. Well, today, I'm gonna be showing you how to make a tuna or salmon salad, a really great filling for sandwich or just with some mixed greens. So, I'll be showing today a tuna salad. So, what you'll need for this is 1 12-ounce can of solid white tuna or 1 14 and 3/4-ounce can of salmon drained, flaked, and skin and bones removed; Half a cup of chopped celery; a 1/4 cup of thinly sliced green onions; 3

dill is so just smell so good and as I said with salmon , with seafood, and this time with tuna . It's just gonna be a fantastic accompaniment. So, once all that is in there nicely, all we gonna do is add it to our tuna mix like so. You can add a little bit of salt in there if you want to just to give it a